A dish is meant for those who would like something light, healthy that goes well with parathas or rotis.
Senaga Pappu Kobbari Curry is a simple and comforting dish from Andhra Pradesh and Telangana.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Bihari Dalpuri is a festive stuffed flatbread made with spiced split Bengal gram or chana dal.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
These crispy masala vadas are called Chattambade in Karnataka.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Adding greens to your dal transforms it into to the best companion for your rice.
These hot and crispy vadas are perfect with hot chai.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Andhra recipes for palate-pleasing pappu or dal.
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
It's the Maharashtrian version of kadhi pakoras.
Kerala Kootu is best enjoyed with steamed rice, but also goes well with rotis or crisp dosas.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Sutta Kathirikkai goes well with idli, dosa, chapattis and even rice.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
A stir-fried preparation with gourd and Bengal gram.
Try this traditional recipe with a delicious raw mango and coconut chutney.
Kumudini Shetty's traditional recipes for Makar Sankranti.
A flavourful, very simple Maharashtrian meal that's easy to make.
Hema Rajiv shows you how to put leftover rice to good use.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
An Indian cuisine classic, this recipe uses everyday ingredients.
